Red Beans & Baby Potato Curry (#vegan)

Let’s make a healthy red beans (I used Rajma) & baby potato curry with the goodness of Coconut milk. This is completely vegan. It pairs well with hot steamed rice.

Ingredients:

Red Beans 1 cup (I used Rajma)

Baby Potatoes 7 to 8

Onions 3

Tomatoes 4

Ginger 1 inch

Garlic 3 to 4 pods

Turmeric powder 1/2 tsp

Red Chilli powder 1 tsp

Cumin Powder 1 tsp

Coriander Powder 1 tsp

Garam Masala Powder 1 tsp

Thick Coconut Milk 1 cup

Thin Coconut Milk 1 cup

Mustard Seeds 1 tsp

Cumin Seeds 1 tsp

Red Chilli 1

Bay Leaf 1

Salt to taste

Curry Leaves

Sesame Oil

Method:

1. Soak rajma overnight. Pressure cook rajma and small potatoes for 4 whistles. Once done, peel the skin of the potatoes. Keep them aside.

2. Heat oil in a pan. Add ginger, garlic. Saute for 30 seconds.

3. Add chopped onions, tomatoes, turmeric powder, chilli powder, salt and curry leaves.

4. Saute until the onions become translucent.

5. Switch off the flame. Allow it to cool and grind it into a smooth paste.

6. Heat oil in a pan. Add mustard seeds, cumin seeds, red chilli, curry leaves & bay leaf.

7. Add onions. Saute until translucent.

8. Add the ground paste. Saute until the gravy thickens.

9. Add boiled potatoes and cooked rajma (step 1). Mix well.

10. Add cumin powder, coriander powder and garam masala powder.

11. Add a cup of thick and thin coconut milk.

12. Simmer and cook for 5 to 7 minutes.

13. Serve with hot steamed rice.

https://video.wixstatic.com/video/b9da25_d94f1c6714404908bb5d9f98c875175a/720p/mp4/file.mp4